A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade pesto manicotti is easier than it looks. Our video walks you through it, and you get all the compliments.
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig quot;gastro-pubquot; in Greenwich, Manhattan soon became one of our favorites.
I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
